- 45 min
Allergens: Dairy, Fish
Cook the rice
Bring 1 cup salted water (double for 4 pers.) and rice to a boil over high heat. Once boiling, reduce the heat to low and simmer, covered, until rice is tender is water is absorbed, about 25-30 minutes
Prepare and cook the carrots
Peel and roughly chop the carrots. Cover carrots with water in a pot and bring to a boil. Reduce the heat and simmer for 25 minutes or until tender.
Meanwhile, prepare the ingredients
Peel and mince the ginger. Peel & thinly slice the mango and radishes into matchsticks. Slice the white part of the green onion into matchsticks. Slice the green part of the green onion into rounds. Zest and juice the lime. Slice the Thai basil.
Prepare the slaw
In a bowl, toss the mango, radishes, green onion matchsticks, Thai basil, lime zest, lime juice and 1 Tbsp of olive oil (double for 4 ppl.). Season to taste with salt and pepper.
Cook the fish
Pat the haddock dry with a paper towel and season with salt and pepper. Heat 1 Tbsp of olive oil (double for 4 ppl.) in a pan over medium-high heat. Cook the haddock for 2-3 minutes per side.
Drain the carrots and mash with the cooking cream, butter, ginger, salt and pepper to taste (note: use a blender if available).
Spread carrot purée on plates, top with black rice, haddock and slaw. Garnish with the green part of the green onion.